Robin’s Scalloped Potatoes

Growing up, the best way to store potatoes was in your cellar, or as my grandma called it, “The fruit room.” The fruit room was always cooler and lower than the main level of your house, and you just stocked up on potatoes in the fall and ate them all winter. After being married for a while, we moved to a tropical climate, and I discovered that trick doesn’t work everywhere. At one time I couldn’t keep a fresh potato in my house for more than 3 days before it was completely inedible! That’s when I found dehydrated potatoes! I love how they go just about anywhere, and I never have to peel! They are relatively cheap and come in many forms — sliced, diced, shredded and flakes. Bring on the dehydrated potatoes!
  • 4 cups Dehydrated Potato Slices
  • 2 Tablespoons Canola Oil
  • 2 Tablespoons Flour
  • 4 cups Milk
  • ½ teaspoon Salt
  • ⅛ teaspoon Pepper
  • 1 cup Grated Parmesean Cheese
  • ½ cup Bacon Crumbles
Bring a large pot of water to a boil. Add dehydrated potato slices and boil for 15 minutes. Drain potatoes well and place in a 9 X 13 pan.Meanwhile, heat oil in a large sauce pan. Add flour and whisk to make a smooth paste. Add milk slowly, stirring well until thick and bubbly. Add salt, pepper, and cheese. Pour over potatoes. Sprinkle with Bacon Crumbles.

Bake uncovered in oven at 350℉ for 20-30 minutes.   Serves 8

Can you use powdered milk in this recipe? I sure did. I just mix up a large pitcher of it according to the directions on my package and keep it in the fridge. Then I add cup for cup the milk called in every recipe I cook.

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